Steamed Fish Balls with Tofu (豆腐蒸鱼丸)
豆腐蒸鱼丸 (Steamed Fish Balls with Tofu) is a classic dish from Hubei Cuisine, known for its delicate flavors and healthy ingredients.
Ingredients
- 500g fish balls
- 300g firm tofu, sliced
- 2 green onions, chopped
- 2 tbsp soy sauce
- 1 tbsp rice wine
- 1 tsp sesame oil
- 1 tsp sugar
- 1/2 tsp ginger, grated
- 1/2 tsp garlic, minced
- 1/4 cup chicken broth
Instructions
- Place the fish balls and tofu slices in a heatproof dish.
- Sprinkle the green onions over the fish balls and tofu.
- In a small bowl, mix together the soy sauce, rice wine, sesame oil, sugar, ginger, and garlic.
- Pour the sauce over the fish balls and tofu.
- Pour the chicken broth into the dish.
- Steam over high heat for 15 minutes, or until the fish balls are cooked through.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Protein
- 25g
- Fat
- 10g
- Carbohydrates
- 5g
Supplies
Heatproof dish Steamer
Tools
Knife Bowl Measuring spoons
Serving suggestions
Serve the 豆腐蒸鱼丸 with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
For a richer flavor, you can use homemade fish balls or add a dash of white pepper before steaming.
Cost
$15